Southern Greens - cooking recipe

Ingredients

2 lb. fresh greens (collards, mustard, kale), large stems trimmed
2 oz. salt pork, diced
1/4 tsp. red pepper flakes
1/4 tsp. salt (optional)

Preparation

Soak greens in several changes of cold water; drain.
Transfer to a large saucepot; cover and cook over medium-high heat, stirring occasionally until stems are just tender, 8 to 10 minutes.
Drain and cool slightly; coarsely chop.
Add salt pork to large skillet and cook over medium heat until crisp, about 5 minutes.
Add pepper flakes and salt.
Stir in chopped greens; cover and cook until tender, about 15 minutes.
Makes 5 cups.